- February 2009
- 250g chocolate and hazelnut spread
- 175g Greek yogurt or fromage frais
- 1 tsp espresso powder, blended with a little hot water
- 2 tbsp chopped toasted hazelnuts
- Little biscuits for dipping
- Wedges of pear and halved hazelnuts, to serve
- Mix the Nutella with the Greek yogurt or fromage frais, espresso powder and water mix, and the chopped toasted hazelnuts. Spoon into 4 little pots and chill.
- Serve with little biscuits for dipping, topped with wedges of pear and halved hazelnuts if you like.
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